Breakfast Casserole With Bacon And Cheddar

Total Time: 1 hr 25 mins Preparation Time: 45 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 8 ounces bacon
• 1/2 medium onion, chopped
• 1 red bell pepper, chopped
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1 lb frozen hash brown potatoes, shredded
• 1/2 cup fresh chives, snipped
• 1 1/4 cups sharp cheddar cheese, shredded

Recipe

• 1 preheat oven to 350.
• 2 butter an 8" square glass baking dish.
• 3 cook bacon in a heavy skillet over medium-high heat until crisp.
• 4 remove slices and drain on a paper-towel-lined plate.
• 5 in same skillet over medium-low heat, cook onion and pepper in bacon drippings 8 minutes, until softened, stirring often.
• 6 reduce heat under skillet to low.
• 7 stir in flour.
• 8 slowly pour in milk, 1/2 cup at a time, stirring to incorporate smoothly with the flour.
• 9 cook until mixture thickens and comes to a simmer, about 3 minutes, stirring often.
• 10 crumble bacon into mixture.
• 11 evenly spread potatoes in prepared dish.
• 12 top with half of the chives, 1 cup of the cheese, and the vegetable-bacon mixture.
• 13 sprinkle with the remaining 1/4 cup cheese.
• 14 bake 40 minutes, until potatoes are tender.
• 15 sprinkle with remaining chives before cutting into squares.